Well which is it? A cheesecake or a tart? This is the tricky part that comes with being a Libran; being indecisive. REALLY indecisive. The struggle is real my friend.
Some mates were due a visit and for the life of me, I simply couldn’t decide whether to make a cheesecake or a tart. Well to hell with it, I’m making both! Scrumptious hybrid baking alert.
It’s a bright day outside so I’m thinking bright colours, sunshiny, vibrant, you get the idea. Passion fruit is a flavour I’ve never experimented with, so that can be the main star of the show.. Hmm needs something sweet to be paired up with it... Aha! Sumptuous white chocolate.
Ta-daaa. Summer in a tart tin. (So what if it’s March?!)
This recipe calls for ginger nut biscuits as the base, but feel free to use any biscuits you like if ginger is a little too potent for you. Alternatively, may I recommend whipping up my coconut and ginger nut biscuit recipe if you’re feeling extra creative!
This tart is perfect to impress your guests after a barbecue on a gorgeous sunny day, or rainy day for that matter, who cares?! It’s unapologetically awesome whatever the weather.
Prep Time: 20 minutes
Total Time: 6 hours - overnight (for chilling)
For the Base:
250g ginger nuts or other choice of biscuit (see coconut ginger nut biscuits recipe)
100g unsalted butter, melted
20g desiccated coconut (optional)
For the Cheesecake Filling:
300g cream cheese
30 granulated sugar
Half a tsp vanilla extract
1.5 tsp corn flour
1 lime, zest and juice
Pinch of salt
180g white chocolate
400g sour cream
Passion fruit pulp from about 2-3 passion fruit
80g white chocolate to make chocolate curls
Line the base of a greased 10 inch round fluted tart tin (with removable bottom) with parchment, greasing the edges of the tin and lightly greasing on top of the parchment. I use spray oil but you can use some melted butter.
Blitz the biscuits in a food processor until fine. Add the melted butter and desiccated coconut and pulse until combined.
Spread the biscuit mixture into the base of the tin and up the sides. Place in the freezer whilst you make the cheesecake filling, around 15 minutes, or refrigerate for an hour.
Preheat the oven to 180°C/160°C fan. Melt the white chocolate in a double boiler or in the microwave in bursts of 30 seconds until melted. Set aside.
Combine the cream cheese, sugar, vanilla essence, corn flour, lime juice, zest and pinch of salt using a handheld electric mixer. Once combined, add in the eggs one at a time, mixing in between. Lastly, add in the melted white chocolate and sour cream and mix till smooth. Pour into the tin and bake for 30 minutes. Check if it’s ready by gently nudging the tin whilst still in the oven. If the centre jiggles slightly it’s done. If a larger area jiggles or liquid breaks through the surface, bake for a further 5 minutes and check again. Once done, turn the oven off and leave the cheesecake in there for an additional 30 minutes (this will prevent cracking).
Remove the cheesecake from the oven and allow to sit at room temperature for an hour, before placing it in the fridge for a minimum of 4 hours or better yet, overnight.
Remove the cheesecake from the fridge. Melt 80g white chocolate in a double boiler or in the microwave on medium heat in 30 second bursts, stirring each time. Once melted, pour onto a clean, dry surface (I used a chopping board) and spread the chocolate evenly, using an offset spatula. Set aside for around 15 minutes until the chocolate firms up slightly and loses its sheen, but before it fully sets. Use a bench scraper to scrape against the chocolate to make curls. (I used the end of a zester as I didn’t own a bench scraper... can you believe it?! A baker with no bench scraper!) If the chocolate won’t curl, give it a couple more minutes at room temperature or put it in the fridge for a minute before rechecking the consistency.
Cut the passion fruit in half and scoop out the pulp. Spoon onto the cheesecake and garnish with chocolate curls and mint leaves.
Slice and serve!